Recipe: Thai Green Curry Rice

Update: This was okay fresh, but I wasn't a huge fan and leftovers went to waste.

I got this from a Dr. McDougall newsletter and it's so good! I found there to be a lot of "sauce" so I would next time either use less soy sauce since that's a lot of sodium (though it does make a ton) and/or add more than 4 c cooked rice so that it makes more and the sauce is spread out further. Napa cabbage is not available right now so I used red/purple and I think I liked that better than I would have the napa since that would have been too much like warm lettuce for me (ick) and the purple cabbage held up more. I also omitted the cilantro (don't like) and basil (forgot to buy).

Thai Green Curry Rice

This rice dish is made with a Thai green curry paste that is sold in Asian markets, natural food stores and some supermarkets. To vary this recipe, try making it with red curry paste instead of the green curry paste.

Preparation Time: 20 minutes (cooked rice needed)
Cooking Time: 12 minutes
Servings: 4

1/3 cup vegetable broth
1 onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 cloves garlic, minced
1-2 tablespoons green curry paste
2 cups chopped Napa cabbage
1 cup broccoli florets
1 cup cauliflower florets
1 cup snap peas
½ cup soy sauce
4 cups cooked long grain brown rice
1 tomato, chopped
1 tablespoon chopped fresh Thai basil
1 tablespoon chopped fresh cilantro

Place the broth in a large pot along with the onion, bell peppers and garlic. Cook, stirring occasionally, for 5 minutes. Stir in the curry paste. Add the cabbage, broccoli, cauliflower, peas and soy sauce. Mix well, cover and cook for about 5 minutes, until vegetables are tender. Add the remaining ingredients, mix well and cook until heated through, about 2-3 minutes.

Hint: Curry pastes are quite spicy so you may want to start out with the smaller amount and add more to taste. If you can’t find fresh Thai basil, just use the fresh basil found in the produce department of your supermarket.

Recipe : Bean & Rice Gumbo

Oh my goodness. This was pure awesomeness. I used to make something similar with sausage, chicken, and shrimp, but I didn't even miss those things! This was so simple to make and very filling. I love recipes where I often have a majority of the ingredients on hand and this is another one of those. As usual, lots of yummy leftovers. :) I made mine fairly flavorful so I will likely mix a small amount in with lots of brown rice for the baby to try tomorrow. I followed a recipe from Dr. McDougall's Quick and Easy Cookbook, but tweaked it a bit:

Bean & Rice Gumbo

Ingredients:

• 1 cup brown rice (dry)
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 stalks celery, chopped
• 1 clove minced garlic
• 4 cups veggie broth
• 1 15 oz can black beans, rinsed and drained
• 1 15 oz can black-eyed peas, rinsed and drained
• 1-2 tablespoons creole seasoning (recipe below)
  
• 1/2 tsp Tabasco sauce
• 1 16 oz bag frozen okra

Creole Seasoning

Ingredients:

This makes quite a bit, so you'll have some to save for later.

• 2-1/2 Tbsp paprika
• 2 Tbsp salt
• 2 Tbsp garlic powder
• 1 Tbsp freshly ground black pepper
• 1 Tbsp onion powder
• 1 Tbsp cayenne
• 1 Tbsp dried oregano
• 1 Tbsp dried thyme

Cook the rice separately (2 cups water to 1 cup rice, for about 45 min.) and set aside. I'd start cooking the rest when the rice has about 25 min. or so left.

Place the onion, pepper, celery, and garlic in a large pot with 1/2 c of the broth. Cook, stirring occasionally, for about 5 minutes.

Add the remaining broth + 1 cup water, the beans, and seasonings (you can adjust the seasonings to be as spicy as you'd like so keep tasting until you get it how you'd like it).

Bring to a boil and reduce heat and simmer for about 15 minutes.

Add the frozen okra and lightly boil for an additional 5-10 minutes. Stir in the cooked rice.

Recipe : Mexican Pinto Beans & Brown Rice

I add some veggies to this (broccoli or okra usually) on the side and it's a great meal! This has a ton of flavor and quite a bit of heat depending on how much chipotle peppers are used. A really quick and easy recipe if you have leftover brown rice too!

Mexican Pinto Beans & Brown Rice

1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1 TB chili powder
1 med onion, chopped
3 cloves garlic, chopped
2 C COOKED brown rice
4 C canned pinto beans (or cooked from dried), drained and well rinsed
1 1/2 -2 C veggie stock
3 TB chipotle peppers,chopped, plus some of the sauce
2 TB tomato paste
1 tsp sea salt

1. Heat a little water or broth over medium heat and add spices until fragrant.

2. Add chopped onion and cook until soft. Add garlic and cook a few min,. more.

3. Add cooked rice and rinsed beans, stock, chipotles, tomato paste and salt. Reduce heat and simmer for 20 min. Serve Hot.

Adapted from : Eating Clean